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Tall, narrow, stainless pasta pot

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On "Good Eats" (Alton's show) last night he was dropping his pasta in a pot that was different than your basic stock pot with an insert. It was about 4-5 inches taller than the pasta itself and a bit narrower that your basic stock pot. I did a search to see if I could find such a pasta pot but haven't located one. Anyone familiar with any maufacturer that makes one?

Thanks!

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  1. I think that All Clad makes one - I remember seeing them on America's Test Kitchen. When I've used them at a friend's house, though, I have to say, I've not been able to figure out why it's helpful.

    6 Replies
    1. re: MMRuth

      Not saying it's more helpful, I just like the way it looks.

      1. re: sandih

        Sorry - didn't mean to be snarky if it sounded that way!

        1. re: sandih

          I saw the episode, and the banded rim appears to be Chaudier, but those closest I can come is this. It certainly isn't inexpensive, but your children will be fighting over it long after you are gone.

          Paderno Cookware - Stock Pot w/cover - 11.5Qt Chefs Choice Series

          http://www.paderno.com/us/products/pr...

          1. re: Kelli2006

            Not quite sure it was what I saw. It was more narrow than a regular stockpot but quite tall. Thanks for the link though.

            1. re: Kelli2006

              I don't even know if they still make the Chaudier line. I wish they did, but I can't find it anymore on their internet site. I have some Paderno pans too, but the Chaudier was seriously heavy duty stainless.

              1. re: lizzybob

                I have not seen new pieces of Chaudier in almost 8 years, but it was nearly abuse proof when we used it in a commercial kitchen.

                The size of the boiling pan for pasta does not matter, as it goes limp in under 1 minute in boiling water. Id think the best pan is that which covers the entire burner to allow for maximum heat transfer.

        2. Are you sure it's not just a bigger stock pot? They get taller much faster than they get wider.
          The advantage of a taller narrow pot is that there's less surface area to lose heat through evaporation, and there's a greater volume of boiling water, which means the temperature drops less when you put pasta in it, so things cook faster. In the home kitchen, though, I'd bet it increases the time it takes to cook, because the added volume of water takes longer to come to a boil in the first place. It's only a time saver if you're using the same water more than once.

          1 Reply
          1. re: dscheidt

            I'm quite sure it wasn't just a bigger stock pot.

          2. http://www.amazon.com/gp/product/imag...

            hope it helped.

            1. I don't have a clue what it is, but if it is from the myth smashers episode, which aired a few days before your original post, I attached a photo that may help someone else ID it.

               
              2 Replies
              1. re: jlagrone

                Is asking Food Network a possibility?

                1. re: jlagrone

                  Could be a Paderno Grand Gourmet stockpot. (I believe this line is also sold under the Lincoln Centurion name.) Here's the selection at Bridge Kitchenware:

                  http://www.bridgekitchenware.com/brow...

                  Hope this helps.

                  (Just noticed that Kelli2006 had pretty much the same idea--Chaudier is yet another name for some of the Paderno lines.)

                2. This it?

                   
                  2 Replies
                  1. re: grumpy2

                    Yes I believe it is? Who makes it? And jlagrone, you had the right one as well. Good Job! So...grumpy2 who's the maker?

                    1. re: sandih

                      is it really just an asparagus steamer?

                  2. pasta need more, not less, water --- and room to move around in the pot. the tall narrow pot seems unsuitable for pasta, imo. alton's photo shows a pot that is definitely not big enough, with enough water, imo.

                    maybe i'm confused by the scale of the photo posted by grumpy2 -- but that also looks too small for pasta.

                    am i wrong?

                    btw, sandih, on the amazon site link from rumpy2, the manufacturer is
                    "Demeyere Asparagus/ Pasta Cooker"

                    5 Replies
                    1. re: alkapal

                      I know, I initially thought that as well but I do recall seeing in Italian commercial kitchens, large pots of water on to boil with a segmented insert to seperate individual servings. That way the pot could always be boiling and they could drop in up to 6 or so servings in a pot at any one time. The segments were narrow, like this. It does go against what I've always heard and done myself....

                      1. re: sandih

                        The usual pasta pot like that is 3 gallons and has 4 inserts to allow different orders or kinds of pasta to be finished off. Most restaurant s par-cook the pasta and then bring it back to finish at the time of order if they are using dry pasta. Fresh pasta cooks so fast that the par cooking step can be omitted. http://www.kitchensupplydirect.com/05...?

                        I do not understand why you would want a tall, very narrow pot for pasta, because it will quickly sink to the bottom of the pot when it softens. The fact that the pot mirrors the shape of dry pasta does not mean that it is the proper vessel to cook it in.

                        The proper pasta pot that has walls that are almost as high as the pot is round, and it should have a capacity of at least 1 gallon for most families. This is a great application for inexpensive aluminum from a restaurant supply house.

                        1. re: Kelli2006

                          Kelli, I have a proper pasta pot so there's no need for you to understand why I was simply interested in what I saw Alton use on his show...it was just an inquiry.

                          1. re: sandih

                            I'm sorry for any misunderstanding.

                          2. re: Kelli2006

                            thanks kelli. i've always been interested in resto pasta prep.